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users rating3.5/4

Made this for a summer evening meal. It was fantastic. Local grocery had no Roquefort, so I used Pt. Reyes Blue instead. It was wonderful with the Pt. Reyes but think it would have been even better with the Roquefort. Also agree that a thinly sliced red onion would add to the salad. Very simple to make. Truly loved this dish and will certainly make it again.

Perfect for a light, healthy meal option. I only had goat cheese at home so I used that rather than blue cheese. The dressing is a little balsamic heavy so I would reduce that next time to maybe a tablespoon or tablespoon and a half, but you definitely need it to go with the steak.

I love this recipe.
I have made it
multiple times. I
have brought it to
potluck dinners. One
diner told me she
had to force herself
to stop eating it
because it was so
delicious it was
binge-worthy. I
think the key is a
great balsamic
vinegar. I made it
multiple times with
a Global Gardens
blood orange
balsamic and thought
it was amazing.
When I ran out and
used a common
supermarket brand of
balsamic I was less
infatuated.

If the idea of
ketchup, sugar, and
2 tablespoons of
balsamic makes you a
bit ill, then for
God's sake make
another dressing. I
went against my gut,
and ended up with
one of the worst
dressings I've ever
encountered -
disgusting is the
only word for it. I
can't imagine Rith
Reichl ever came
upon this. The big
however, is that
steak, arugula and
blue cheese go very
well together. So
stick with that main
idea and use your
own dressing.